The effect of modified atmosphere packaging and multi-layerflexible films on the growth of aerobic and anaerobic bacteria s and sensory properties of fresh cherry tomato

In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and 3 types flexible multi-layer films for extending shelf life of fresh cherry tomato at 4 0C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging {(N2 70%+ CO230%), (48%CO2+48% N2 +4%O2), (N2 30% + CO270%)}, and vacuum conditions, in this project. These samples, were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12)/LLD (80)},4-layer {PET(12)/AL(7) /PET(12)/LLD (80)} and 3-layer {PET(12)/AL(7)/LLD(80)}. Packed samples were performed microbial test (total aerobics count, total anaerobics count), Amount of dripped water test ، Sensory evaluation test on days 7, 14, 21, and 28, were done by SPSS (Ver:22) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05).Results have been shown that, the usage of MAP was not adequate for controlling spoilage but the spoilage process was delayed. Therefore, the useing of gas composition (30% nitrogen and 70% carbon dioxide) and packaging with 4-layers were used to maintain the long-term and antimicrobial properties of fresh cherry tomato and to have a good effect on the amount of dripped water and the sensory properties were better.